American
Cornbread Muffins
A slightly savory cornbread batter bakes in a muffin tin so the edges brown and the centers stay tender. Honey is in the batter, not poured on after.
- Prep
- 10 min
- Cook
- 16 min
- Total
- 26 min
- Servings
- 12
- Difficulty
- Easy
Why you’ll love it
- A hot oven gives the muffins a crust.
- Buttermilk makes the crumb soft.
- They are not cake-sweet.
- The tin is greased so they release.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 400°F. Grease a 12-cup muffin tin.
- 2
Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- 3
Whisk the buttermilk, egg, and butter. Stir into the dry ingredients until just combined.
- 4
Divide into the tin.
- 5
Bake 14 to 16 minutes, until the tops are golden and a pick comes out clean. Cool 5 minutes, then turn out.
Pro tips
- Do not overmix or the muffins peak and tunnel.
- If you have no buttermilk, use 1 cup milk plus 1 tbsp lemon juice.
- They dry out if they bake past golden.
Easy substitutions
- Buttermilk
- Milk plus 1 tbsp lemon juice
- Butter
- Neutral oil
- Sugar
- 1 tbsp honey
Storage and reheating
Storage
Keep covered at room temperature 2 days, or freeze up to a month.
Reheating
Warm at 325°F for 6 minutes.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 160
- Protein
- 3 g
- Carbs
- 22 g
- Fat
- 7 g
- Fiber
- 1 g
Budget friendly · Oven · Vegetarian
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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